Preheat oven to 325 degrees

In a large saucepan, combine the cream, ground coffee, amaretto and vanilla. Bring to a boil and stir until sugar and coffee are dissolved

In a separate bowl, whisk the sugar, yolks and egg until blended

Gradually stir in the crème mixture while whisking

In a large roasting pan, add your ramekins

Equally place the crème into the ramekins

Fill the pan with hot water until it comes halfway up the ramekins

Bake for 50 minutes or until the center barely moves when slightly shaken

Once ready, let cool down a bit and refrigerate until completely cooled off

after it has been cooled, sprinkle 1 teaspoon of sugar over each crème and using a torch, broil until sugar is brown and caramelized, rotating so there is an even caramelization

Serve and enjoy